Vegetable Samosas

Lightly sautéed vegetables and aromatic toasted spices provide the filling for this Tibetan-inspired appetizer. Izzy Sarto shares tips for making the dough and forming the cone-shaped pockets, under the watchful eye of chef Tsering Dongshi. The perfect condiment to serve with these crispy golden samosas is sweet and tangy Rhubarb Chutney.

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Lightly saut&eacute;ed vegetables and aromatic toasted spices provide the filling for this Tibetan-inspired appetizer. <a href="/videos/profiles/about-izzy-sarto">Izzy Sarto</a> shares tips for making the dough and forming the cone-shaped pockets, under the watchful eye of chef <strong>Tsering Dongshi</strong>. The perfect condiment to serve with these crispy golden samosas is sweet and tangy <a href="/videos/sides/rhubarb-chutney">Rhubarb Chutney</a>.</p>

Tags:

dumpling, vegetable dumpling, vegetable samosas, vegetables

Lightly sautéed vegetables and aromatic toasted spices provide the filling for this Tibetan-inspired appetizer. Izzy Sarto shares tips for making the dough and forming the cone-shaped pockets, under the watchful eye of chef Tsering Dongshi. The perfect condiment to serve with these crispy golden samosas is sweet and tangy Rhubarb Chutney.

While filling is cooling, place flour in large mixing bowl. Slowly pour in oil, mixing to distribute fat with hands, until fat has mixed into pea-sized pieces

Slowly drizzle in hot water, mixing with hands until biscuit dough consistency is reached. You may not need all of the water

Shape Samosas & Fry

Divide dough into 5 balls

On a lightly-floured work surface, roll each ball into a ¼” thick round (pizza thickness)

Cut each round in half, and brush top of dough with water. Connect two points of half-moon to form a cone (water-brushed side of dough should be facing center)

Place cone between thumb and index finger and spoon in 2½ tsp of filling per samosa. Repeat with remaining dough

Pinch top together to seal, assuring that no filling will leak when frying

Heat vegetable oil in large saucepan to 350º

Gently drop samosas in into hot oil. Fry in small batches to avoid crowding, and the oil dropping in temperature. Move samosas around with slotted spoon or spider frying utensil to assure that they are not sticking together. Fry 3-4 minutes until golden-brown

Izzy Sarto

Isadora, "Izzy" Sarto is a Johnson & Wales University culinary graduate who started cooking professionally in 1995. She has worked in various kitchens in San Diego and New York City, studying under well-reknown chefs while developing her cooking style. Izzy currently holds the Executive Chef position at Tremont 647 in Boston's South End.

Lightly sautéed vegetables and aromatic toasted spices provide the filling for this Tibetan-inspired appetizer. Izzy Sarto shares tips for making the dough and forming the cone-shaped pockets, under the watchful eye of chef Tsering Dongshi. The perfect condiment to serve with these crispy golden samosas is sweet and tangy Rhubarb Chutney.